Well, I don’t know much about what’s going on this Saturday, but come Sunday at 3:05, there’s gonna be a game. So, let’s do this week’s recommendations by the numbers- one wine/food suggestion for each half, with a Halftime item thrown in for good measure. 1ST Half- Chicken Chili Wonton Bites INGREDIENTS: 36 wonton wrappers 1/2 cup buttermilk ranch salad dressing 1 envelope reduced-sodium chili seasoning mix 1-1/2 cups shredded rotisserie chicken 1 cup shredded sharp cheddar cheese Sour cream DIRECTIONS: Preheat oven to 350°. Press wonton wrappers into greased miniature muffin cups. Bake 4-6 minutes or until lightly browned. In a small bowl, mix salad dressing and seasoning mix; add chicken and toss to coat. Spoon 1 tablespoon filling into each wonton cup. Sprinkle with cheese. Bake 8-10 minutes longer or until heated through and wrappers are golden brown. Serve warm. If desired, top with sour cream and green onions before serving. Yield: 3 dozen. Try some Charles Smith Kung Fu Girl Riesling, 2016, Columbia Valley, Washington, ($12.99). It has a spicy character to match the food, but it’s also dry enough to appreciate the floral notes on the nose. Really nice balance and a pleasant finish. HALFTIME- Rioja-Style Potato and Sausage Stew INGREDIENTS: 4 Servings ¼ cup plus 2 T. olive oil 1 medium Spanish onion, finely chopped 2 smoked Andouille sausage or Spanish chorizo (can substitute veggie chorizo) chopped into ¼ inch dice 5 baking potatoes, peeled and cut course 1” chunks 4 c. low sodium chicken broth 1 T. hot paprika Kosher salt Fresh cilantro and fresh lime for garnish DIRECTIONS: In a large nonreactive saucepan, warm the oil over moderate heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the sausage or chorizo and cook, stirring until through, about 1 minute. Add the potatoes, paprika, 1 T. coarse salt and chicken broth. Bring to boil over high heat, reduce to low, partially covered, stirring occasionally until the potatoes are tender when pierced and the stew has thickened, about 3 minutes. Uncover the stew, increase to high and bring to a boil, stirring occasionally to incorporate the oil on the surface into the stew. If desired, crush some of the potatoes against the side of the pan to thicken. Season with coarse salt if necessary. Ladle into shallow soup bowls and serve at once. One can sprinkle with fresh cilantro and squeeze of fresh lime. Try this dish with Volver Single Vineyard Tempranillo 2014 ($17.99). This red is full-bodied, but not overpowering; its expansive softness and lingering finish are typical of this region’s reds. Mocha, tabac and earthy tones on the nose, along with a full mouthfeel combine with a finish that will really complement the stew. 2ND HALF- Skirt Steak Tacos INGREDIENTS: 2 limes 2 teaspoons chili powder 2 teaspoons vegetable oil Salt 4 rosemary sprigs, gently crushed 1 1/2 pounds skirt steak Freshly ground pepper Sixteen 6- or 8-inch tortillas, warmed 1 medium white onion, finely chopped 1 bunch of red radishes (1/2 pound), thinly sliced Mashed avocado and hot sauce, for serving DIRECTIONS: Using a citrus reamer, juice the limes; reserve the peels. In a large resealable plastic bag, mix the lime juice with the chili powder, vegetable oil and 2 teaspoons of salt. Add the crushed rosemary, reserved lime peels and skirt steak. Seal the bag and turn to coat the meat. Let marinate at room temperature for at least 20 minutes and up to 1 hour or refrigerate for up to 4 hours. Light a grill or preheat a grill pan and brush liberally with vegetable oil. Pat the steak dry and generously season with salt and pepper. Grill the steak over high heat, turning once, until medium-rare, 7 to 8 minutes. Transfer the steak to a work surface and let rest for 5 minutes. Thinly slice the steak diagonally across the grain. Transfer the steak to a serving platter and serve with the warmed tortillas, chopped onion, sliced radishes, mashed avocado and hot sauce. Finish up the game with these tacos and a nice glass or two of Las Perdices Malbec, Agrelo, Argentina 2016 ($14.99). The higher altitude in this region produce richer grapes, as the sunlight and evening mist are both more intense; dark fruit and smoky, earthy tones provide for a surprisingly long finish. Enjoy the game, the food and the wine!